May 12, 2014 (VANCOUVER, Wash.) — Burgerville is proud to announce the grand opening of its newest restaurant, PDX Burgerville, today to showcase the bounty of the Pacific Northwest. The restaurant is located in Concourse D post-security at Portland International Airport.

The experience, look, and menu at PDX Burgerville were co-designed by Burgerville and its guests to satisfy various needs of PDX travelers and airport employees. These innovations include a unique ordering method designed to make every moment memorable for guests, an iconic Burgerville Northwest Signature Menu, and travel-ready Burgerville Fresh offerings featuring local artisan foods, quality ingredients and a fresh perspective on convenient and quick nourishment.

“Our newest restaurant reflects the feedback and input we’ve received from PDX travelers and airport employees throughout the design process,” said Jeff Harvey, Burgerville CEO and President. “We will continue to evolve to respond to our guests needs and wants as we move forward.”

The Key is Service

“One of the important desires expressed by our guests is service,” explained Harvey. “So, we’ve removed the counter that separates our guests from our staff at PDX.” Travelers will notice their orders will be taken …

]]>Newest Innovations in Extraordinary Guest Service
and Local Food Highlighted

May 12, 2014 (VANCOUVER, Wash.) — Burgerville is proud to announce the grand opening of its newest restaurant, PDX Burgerville, today to showcase the bounty of the Pacific Northwest. The restaurant is located in Concourse D post-security at Portland International Airport.

The experience, look, and menu at PDX Burgerville were co-designed by Burgerville and its guests to satisfy various needs of PDX travelers and airport employees. These innovations include a unique ordering method designed to make every moment memorable for guests, an iconic Burgerville Northwest Signature Menu, and travel-ready Burgerville Fresh offerings featuring local artisan foods, quality ingredients and a fresh perspective on convenient and quick nourishment.

“Our newest restaurant reflects the feedback and input we’ve received from PDX travelers and airport employees throughout the design process,” said Jeff Harvey, Burgerville CEO and President. “We will continue to evolve to respond to our guests needs and wants as we move forward.”

The Key is Service

“One of the important desires expressed by our guests is service,” explained Harvey. “So, we’ve removed the counter that separates our guests from our staff at PDX.” Travelers will notice their orders will be taken personally in the restaurant by a friendly and caring staff member via a hand-held device.

“We have heard travelers want concierge-level, customized service and an unforgettable experience at PDX Burgerville. We’ve designed this new ordering method to give us an ability to create a relationship,” stated Harvey.

Created from the traditional Burgerville menu and guest feedback, the PDX Burgerville Northwest Signature Menu will feature favorite burgers and sandwiches made with fresh, vegetarian-fed and antibiotic-free local beef, vegetarian patties, and sustainably-caught Alaskan halibut fish and chips.

Since menu items at PDX Burgerville have been created largely from food grown and produced in the Pacific Northwest, 85% of the restaurant’s food costs are estimated to be spent locally sourcing ingredients from 988 farms, ranches and artisans inside a 400-mile food shed.

“We admire the way Burgerville designed this new restaurant to meet the unique needs of PDX travelers and employees,” said Vince Granato, Port of Portland Chief Operating Officer. “Burgerville will help PDX continue to offer the best of the Northwest, and we welcome them to our airport family.”

Opening at 5 A.M. daily, PDX Burgerville will serve breakfast until 11 A.M. Breakfast menu items range from Bob’s Red Mill Oatmeal to breakfast sandwiches featuring eggs from cage-free hens that have never been treated with antibiotics and nitrate-free bacon. All of the Northwest Signature Menu is available for breakfast.

Well-known for seasonal offerings, fresh strawberry milkshakes, smoothies and lemonades will be available through June.

Travel-ready Burgerville Fresh debuts with a farmers’ market experience to go. Fresh snacks highlight locally sourced artisan foods, made from quality seasonal ingredients. The food is packaged in a convenient and travel-friendly way.

“We clearly heard travelers’ desires to take and enjoy our food,” said Harvey. “Burgerville Fresh is a new, convenient and easy way to bring the distinctive flavors of the Pacific Northwest with you wherever you go.”

Future Innovations in Development

Most importantly, PDX Burgerville will continue to evolve as guests continue to share their feedback, and future adaptations and new innovations will be developed to satisfy needs of PDX travelers and airport employees. Initial experiments around mobile ordering solutions and delivery options will be explored.

]]>http://www.burgerville.com/news-and-events/pdx-burgerville-grand-opening-today/feed/0Fresh Strawberry Seasonhttp://www.burgerville.com/featured/featured2/fresh-strawberry-season/
http://www.burgerville.com/featured/featured2/fresh-strawberry-season/#commentsSun, 20 Apr 2014 15:40:44 +0000http://www.burgerville.com/?p=5623…]]>
]]>http://www.burgerville.com/featured/featured2/fresh-strawberry-season/feed/0The Holland, Inc and Burgerville LLC are Equal Employment Opportunity employers.http://www.burgerville.com/about-us/the-holland-inc-and-burgerville-llc-are-equal-employment-opportunity-employers/
http://www.burgerville.com/about-us/the-holland-inc-and-burgerville-llc-are-equal-employment-opportunity-employers/#commentsMon, 10 Feb 2014 17:17:49 +0000http://www.burgerville.com/?p=5494http://www.burgerville.com/about-us/the-holland-inc-and-burgerville-llc-are-equal-employment-opportunity-employers/feed/0Restaurant Crew Membershttp://www.burgerville.com/about-us/careers/restaurant-crew-members/
http://www.burgerville.com/about-us/careers/restaurant-crew-members/#commentsMon, 10 Feb 2014 17:03:39 +0000http://www.burgerville.com/?p=5486Crew Members are the heart and soul of the Burgerville team. This entry-level, hourly position is a great place for those looking to begin their career with Burgerville.Our Crew Members are friendly, guest-oriented, reliable, outgoing, and dedicated to serving our guests with love. If you are at least 16-years old, have basic math, reading, writing and communication skills we invite you to apply.

Each of our restaurants is responsible for its own staffing at the crew level.To apply for a Crew Member position, take a completed Hourly Employment Application to your neighborhood Burgerville restaurant location.You may apply at as many locations as you would like.

]]>Crew Members are the heart and soul of the Burgerville team. This entry-level, hourly position is a great place for those looking to begin their career with Burgerville.Our Crew Members are friendly, guest-oriented, reliable, outgoing, and dedicated to serving our guests with love. If you are at least 16-years old, have basic math, reading, writing and communication skills we invite you to apply.

Each of our restaurants is responsible for its own staffing at the crew level.To apply for a Crew Member position, take a completed Hourly Employment Application to your neighborhood Burgerville restaurant location.You may apply at as many locations as you would like.

]]>http://www.burgerville.com/about-us/careers/restaurant-crew-members/feed/0Timber Joeyhttp://www.burgerville.com/featured/featured2/timberjoey/
http://www.burgerville.com/featured/featured2/timberjoey/#commentsTue, 31 Dec 2013 22:30:41 +0000http://www.burgerville.com/?p=5383…]]>
]]>http://www.burgerville.com/featured/featured2/timberjoey/feed/0Management and Corporate Leadershiphttp://www.burgerville.com/about-us/management-and-corporate-leadership/
http://www.burgerville.com/about-us/management-and-corporate-leadership/#commentsFri, 13 Dec 2013 19:10:15 +0000http://www.burgerville.com/?p=5317If you have the drive to lead and manage a creative and service-focused workforce and enjoy working in a fast-paced, friendly atmosphere, then Burgerville is the place for you! We are currently seeking candidates for the following positions:

To apply for a management position, please submit your resume and cover letter to careers@burgerville.com describing why Burgerville is a right fit for you.
Include in your resume work history, educational background, career goals and references.…

]]>If you have the drive to lead and manage a creative and service-focused workforce and enjoy working in a fast-paced, friendly atmosphere, then Burgerville is the place for you! We are currently seeking candidates for the following positions:

To apply for a management position, please submit your resume and cover letter to careers@burgerville.com describing why Burgerville is a right fit for you.
Include in your resume work history, educational background, career goals and references.

Since 1923, the Portland Police Bureau Sunshine Division has been providing emergency food and clothing relief to Portland families and individuals in need, and supporting area food relief organizations in Oregon and SW Washington. 100% of the proceeds of our Rise & Shine CD support this cause.

…

]]>Rise & Shine CD

Since 1923, the Portland Police Bureau Sunshine Division has been providing emergency food and clothing relief to Portland families and individuals in need, and supporting area food relief organizations in Oregon and SW Washington. 100% of the proceeds of our Rise & Shine CD support this cause.

Governor John Kitzhaber and the Oregon Sustainability Board honored six companies and non-profit organizations for their commitment to sustainable business practices at the Future Energy Conference. Burgerville was chosen as the winner in the large business category.

Portland Business Journal Sustainability Awards

Burgerville won the Sustainable Supply Chain award for being a leader in new sustainability practices.…

]]>Oregon Sustainability Awards

Governor John Kitzhaber and the Oregon Sustainability Board honored six companies and non-profit organizations for their commitment to sustainable business practices at the Future Energy Conference. Burgerville was chosen as the winner in the large business category.

Portland Business Journal Sustainability Awards

Burgerville won the Sustainable Supply Chain award for being a leader in new sustainability practices.

]]>http://www.burgerville.com/news-and-events/awards/2011-awards/feed/0community CHARITIEShttp://www.burgerville.com/home-tab2/community-charities-2/
http://www.burgerville.com/home-tab2/community-charities-2/#commentsTue, 17 May 2011 06:00:58 +0000http://www.burgerville.com/?p=2600Supporting more than just local farms

We partner with schools and nonprofit organizations to raise funds together to support our communities. Ask your local Burgerville manager how your group can earn 10% of sales during a partnership event.…

]]>Supporting more than just local farms

We partner with schools and nonprofit organizations to raise funds together to support our communities. Ask your local Burgerville manager how your group can earn 10% of sales during a partnership event.

The Association of Washington Business recognized Burgerville for its volunteerism and contributions which make their communities better places to live and work.

Nation’s Restaurant News Menu Masters Award

Burgerville was recognized for its success with guests by offering affordable, out-of-the-ordinary foods that are often healthful and delicious.

Green Washington Awards

Burgerville was recognized as a Green Retailer for its sustainable initiatives! Burgerville joined REI as a recipient in the retail category of the 2010 Green Washington Awards presented by Seattle Business Magazine.…

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Washington Restaurant Association’s 2010 Industry Awards

Burgerville received this award from the Washington Restaurant Association Executive Committee for its community involvement, participation in the WRA’s endeavors and innovation as business leaders.

VBJ Business Growth Awards-Finalist for Innovator of the Year

Innovator of the Year honored Burgerville for its positive effect on SW Washington’s business, industry and community.

The Association of Washington Business recognized Burgerville for its volunteerism and contributions which make their communities better places to live and work.

Nation’s Restaurant News Menu Masters Award

Burgerville was recognized for its success with guests by offering affordable, out-of-the-ordinary foods that are often healthful and delicious.

Green Washington Awards

Burgerville was recognized as a Green Retailer for its sustainable initiatives! Burgerville joined REI as a recipient in the retail category of the 2010 Green Washington Awards presented by Seattle Business Magazine.

Burgerville was voted Portland’s “Best Burger” for its unparalleled quality, fresh, local ingredients, and seasonal treats.

Tillamook Fan Club “Restaurant of the Month”

Tillamook Cheese asked its fans on Facebook to tell them their favorite eatery featuring Tillamook products. The result was a resounding majority for Burgerville, naming the Vancouver-based chain Restaurant of the Month for July 2009.

Finalist: Oregon Ethics in Business Awards

The Oregon Ethics in Business Steering Committee honored Burgerville for demonstrating ethical business practices in the workplace, the marketplace, the environment and the community.

Vancouver Rotary Club’s 2009 “Vocational Service Award”

Tom Mears was recognized with the Vancouver Rotary Club’s 2009 Vocational Service Award for his outstanding commitment to Burgerville since 1966, service on a number of community boards and lasting, positive influence in the vocational area.

Nation’s Restaurant News “Golden Chain Award”

Jeff Harvey will be recognized with a Nation’s Restaurant News Golden Chain Award at the 50th annual Multi-Unit Foodservice Operators, or MUFSO, Conference in October. The Golden Chain Awards are given out to multi-unit restaurant executives for outstanding leadership skills.

ComPsych Corporation “Health at Work Award”

Burgerville won the Silver Award for the company’s committment to affordable …

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AOL City’s “Best Burger” in Portland

Burgerville was voted Portland’s “Best Burger” for its unparalleled quality, fresh, local ingredients, and seasonal treats.

Tillamook Fan Club “Restaurant of the Month”

Tillamook Cheese asked its fans on Facebook to tell them their favorite eatery featuring Tillamook products. The result was a resounding majority for Burgerville, naming the Vancouver-based chain Restaurant of the Month for July 2009.

Finalist: Oregon Ethics in Business Awards

The Oregon Ethics in Business Steering Committee honored Burgerville for demonstrating ethical business practices in the workplace, the marketplace, the environment and the community.

Vancouver Rotary Club’s 2009 “Vocational Service Award”

Tom Mears was recognized with the Vancouver Rotary Club’s 2009 Vocational Service Award for his outstanding commitment to Burgerville since 1966, service on a number of community boards and lasting, positive influence in the vocational area.

Nation’s Restaurant News “Golden Chain Award”

Jeff Harvey will be recognized with a Nation’s Restaurant News Golden Chain Award at the 50th annual Multi-Unit Foodservice Operators, or MUFSO, Conference in October. The Golden Chain Awards are given out to multi-unit restaurant executives for outstanding leadership skills.

ComPsych Corporation “Health at Work Award”

Burgerville won the Silver Award for the company’s committment to affordable healthcare.

YMCA “Spirit of Health Award”

Tom Mears received this award for Burgerville’s industry-leading employee healthcare benefits and committment to sustainable business practices. Mears was also honored for his leadership in Clark County-based Community Choices, a nonprofit promoting community health.

It’s hard not to walk around in continual amazement at how much is being done on the sustainability front here at Burgerville. Many of the exciting projects I am seeing and hearing about are works-in-progress, so stay tuned, but here is one example I can share now:

Last week I sat in on a meeting with the processor of our blackberries. The local processor we work with is now owned by a larger company, and this meeting was about establishing our relationship with the parent company.

Here’s how part of the conversation went:

Burgerville: In order to get the best blackberry flavor, our farmers will pick several harvests of Marionberries for us, at the peak of ripeness. This means we can’t predict exactly when those harvests will be, because berries are ripe when they’re ripe. Our request to you is that treat the farmer as your “customer,” and give them your absolute best customer service. Be responsive to their schedule, and to any needs they have.

Processor: Treat the farmer as the customer? That’s 180 degrees from the normal industry behavior, where usually the farmer is the one who gets the short end of …

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Liepold Farms Blackberry Field, Boring, OR

It’s hard not to walk around in continual amazement at how much is being done on the sustainability front here at Burgerville. Many of the exciting projects I am seeing and hearing about are works-in-progress, so stay tuned, but here is one example I can share now:

Last week I sat in on a meeting with the processor of our blackberries. The local processor we work with is now owned by a larger company, and this meeting was about establishing our relationship with the parent company.

Here’s how part of the conversation went:

Burgerville: In order to get the best blackberry flavor, our farmers will pick several harvests of Marionberries for us, at the peak of ripeness. This means we can’t predict exactly when those harvests will be, because berries are ripe when they’re ripe. Our request to you is that treat the farmer as your “customer,” and give them your absolute best customer service. Be responsive to their schedule, and to any needs they have.

Processor: Treat the farmer as the customer? That’s 180 degrees from the normal industry behavior, where usually the farmer is the one who gets the short end of every stick.

Burgerville: Yes, at the heart of our menu and food is our relationship with the farmer. We work closely with them to understand how to truly support farming families and their communities, and to serve the absolute best food and local ingredients to our guests.

Processor: So the true value of the food your selling, really, is human respect!

Burgerville: Yes, that’s it.

Processor: We have worked in this industry for a lot of years and with a lot of businesses, and nobody, from coast to coast, is as into this as you are.

Burgerville: We can’t do it alone. We need our entire supply chain of partners joining us and working together. This is our invitation to you.

Processor: We’ll be honored to be part of it. And if we could get in on one of those farm visits, we would just love it.

The ranchers gather twice a year to discuss business. This month, while in Portland for such a meeting, ranchers visited with Burgerville guests and staff in each of our 39 restaurants, deepening relationships and sharing the story of their beef and their ranches. The ranchers also hosted a special event in downtown Portland, open to the public, called a Country Food Fair.

At the Fair, after doing some square dancing, I bought myself a burger and shake from the Burgerville Nomad (all revenue from the evening was donated to theOregon Food Bank and went looking for a place to sit. I saw a friend sitting on a hay bale, so I went to say hello. As it turned out, my friend was talking to Country Natural Beef co-founder Doc Hatfield.

When I joined the conversation, they were discussing Docs efforts to restore sage grouse habitat on his ranch. My friend Joe Walicki  who was the …

The ranchers gather twice a year to discuss business. This month, while in Portland for such a meeting, ranchers visited with Burgerville guests and staff in each of our 39 restaurants, deepening relationships and sharing the story of their beef and their ranches. The ranchers also hosted a special event in downtown Portland, open to the public, called a Country Food Fair.

At the Fair, after doing some square dancing, I bought myself a burger and shake from the Burgerville Nomad (all revenue from the evening was donated to theOregon Food Bank and went looking for a place to sit. I saw a friend sitting on a hay bale, so I went to say hello. As it turned out, my friend was talking to Country Natural Beef co-founder Doc Hatfield.

When I joined the conversation, they were discussing Docs efforts to restore sage grouse habitat on his ranch. My friend Joe Walicki  who was the very first full-time paid environmentalist in Oregon, when he was hired by the Wilderness society in the 70s  has known the Hatfields for years, and has visited their ranch. They discussed Joes interest in setting up a formal environmental stewardship / ranch visit program, and Doc said that hes eager to establish something like that as soon as possible. Doc, unfortunately, has a cancer diagnosis. He isnt sure how much longer he will be around, and he wants to make sure that lessons are passed on. He was anything but grim on the subject, though. I wouldnt know my motorcycle could go 104 MPH without this diagnosis, he reported with a grin, describing a recent trip involving long, flat, straight roads in the California desert.

When our conversation strayed from imitating the mating calls of sage grouse, and past the Tim McGraw song Live Like You Were Dying, we discussed Michael Pollan and slaughterhouses. Doc Hatfield spoke knowledgably and respectfully of the author of The Omnivores Dilemma, which criticizes what he calls the industrial food chain, including the health and environmental impacts of most beef raised in America today. Doc agrees that most cows dont have healthy or happy lives; thats why hes doing things differently. And on the subject of the recent interest in local slaughterhouses, Doc argues that in some cases, economies of scale really make sense. The large slaughterhouse that Country Natural Beef uses, AB Foods, LLC in Toppenish,Washington, is able to operate more energy efficiently, and make use of the whole animal, in ways that smaller, local slaughterhouses could not match. He said that he always strives to make the best sustainable choices, but also to make sure that those choices are grounded in reality, not just instinct. Thats a goal I am proud to have in our supply chain.

]]>http://www.burgerville.com/sustainable-business/director-park-chat-with-doc-hatfield/feed/0Front Porch Q&A With Peter Truitthttp://www.burgerville.com/sustainable-business/front-porch-qa-with-peter-truitt/
http://www.burgerville.com/sustainable-business/front-porch-qa-with-peter-truitt/#commentsThu, 11 Mar 2010 22:33:51 +0000http://www.burgerville.com/?p=1610One of the newest members of the Burgerville supply chain family is Truitt Brothers, a Salem, Oregon-based leader in the shelf-stable foods industry and sustainable food production pioneer. As part of the companys commitment to preserving wildlife and natural resources, as well taking care of their employees and using sound manufacturing practices, Truitt Bros. became the first Food Alliance certified processor in the country in 2006.

David and Peter Truitt were still in their 20s when they purchased the original cannery that houses one of the companys divisions today. Now David manages the field and operations aspects of the business, building direct relationships with local growers and overseeing the processing of over 40,000 tons of pears, beans, plums and cherries each year  including the local cherries in Burgervilles new Northwest Cherry Chocolate Milkshakes and Smoothies! Meanwhile, Peter focuses on building similarly close relationships with customers, and championing the true value of sustainable food production in the Northwest and across the country.

Okay, so thats the formal intro. On a personal note, I love working with Peter Truitt. We conducted the interview below through email, yet somehow Peter made it feel like we were having a conversation together while …

]]>One of the newest members of the Burgerville supply chain family is Truitt Brothers, a Salem, Oregon-based leader in the shelf-stable foods industry and sustainable food production pioneer. As part of the companys commitment to preserving wildlife and natural resources, as well taking care of their employees and using sound manufacturing practices, Truitt Bros. became the first Food Alliance certified processor in the country in 2006.

David and Peter Truitt were still in their 20s when they purchased the original cannery that houses one of the companys divisions today. Now David manages the field and operations aspects of the business, building direct relationships with local growers and overseeing the processing of over 40,000 tons of pears, beans, plums and cherries each year  including the local cherries in Burgervilles new Northwest Cherry Chocolate Milkshakes and Smoothies! Meanwhile, Peter focuses on building similarly close relationships with customers, and championing the true value of sustainable food production in the Northwest and across the country.

Okay, so thats the formal intro. On a personal note, I love working with Peter Truitt. We conducted the interview below through email, yet somehow Peter made it feel like we were having a conversation together while sipping lemonade on his front porch. So, in the spirit of building meaningful relationships from the farm to the processor to the milkshake straw, here is my recent virtual porch conversation with Peter Truitt.

Alison: What is your favorite time of year in the Pacific Northwest?

Peter: First choice: summer because I grew up in Louisiana where the summers were unbearably hot and humid. I still marvel at our utterly tranquil summers, even with the occasional heat spells. More importantly summer in the country is fascinating with all the farm activities whirling away during the long light of day. A drive down a country road watching all the farm trucks, combines and tractors toiling away reveal a side of life that is almost shocking in its newness. Of course its not new, but this life is all but invisible during the remaining 3 seasons.

A very close second choice is the spring, a long lasting re-emergence of life from the dark/ gray days of winter  farmers tilling their soil/ readying their crews and equipment for the summer show time right around the corner.

Alison: How has the role of food preservation in American agriculture changed since your family started in the industry?

Peter: Wow; thats a big question. Food preservation has always aimed to provide safe food when it isnt available fresh (and, it should be mentioned, modern day food processing seeks to make finished/ semi finished foods available in a culture driven to convenience). After all, thats what drove Napoleon to invent canning in order to feed his troops in the Crimea during the winter. That hasnt changed but the form of packaging and processing has changed a lot and thats where the biggest changes exist. Frozen/ refrigerated preservation evolved to stop degradation; shelf stable processing (canning etc.) sought to reduce process times in order to better preserve beginning nutrients, colors and textures. Both systems have evolved to make more varieties of food products available. Packaging has changed to better suit user and consumer preferences and to permit a wider range of processing possibilities. Packaging materials, process methods and the general science of food have all influenced the direction of food processing. Recent consumer concerns about social and environmental impacts of food processing have changed a processors role in the middle into a more responsible participant in the value chain from farm to table. In other words its not good enough to make a good product. A responsible processor takes responsibility for food safety first of all, but then also for the integrity of relationships both upstream and downstream, and finally for responsible employment and citizenry.

Alison: What are you learning about what it takes to bring sustainable food production to scale?

Peter: Im learning how gratifying it can be. In order to finally complete a task of this sort, some important pieces have to be assembled  consumer, operator, distributor, product development and process groups and last but far from least, suppliers (growers/ ranchers/ orchardist). It takes longer than one would hope and it absolutely must conform to growing/ harvest cycles. Once created a value chain of a new sort has an altogether new foundation.

Alison: Tell us a favorite Truitt Brothers story.

Peter: All I needed to know in processing life, I learned canning green beans, a simple but dignified product. I learned (and still do) integrity with growers, principles of quality which are utterly non negotiable, principles of respecting people who do the tedious work of taking a rough agricultural product and making it presentable and appetizing, and finally principles of honesty when dealing with our customers.

Alison: What are you looking forward to?

Peter: Spring

Truitt Bros. processes local cherries for Burgervilles Northwest Chocolate Cherry Milkshakes and Smoothies, the Food Alliance certified pumpkin we serve in milkshakes and smoothies in the fall, and other seasonal ingredients for our menu including pears, apples, beans and cranberries. Visit the Truitt Brothers website to learn more about their company and their unique contribution to our sustainable food system.

]]>http://www.burgerville.com/sustainable-business/front-porch-qa-with-peter-truitt/feed/0New Compostable Soda Cups and Lids Launch at Burgervillehttp://www.burgerville.com/sustainable-business/new-compostable-soda-cups-and-lids-launch-at-burgerville/
http://www.burgerville.com/sustainable-business/new-compostable-soda-cups-and-lids-launch-at-burgerville/#commentsThu, 11 Feb 2010 00:43:32 +0000http://www.burgerville.com/?p=1622Were giddy with excitement here at Burgerville today with the official launch of our new, commercially compostable soda cups  especially since were the first restaurant chain of our type in the nation to launch them company-wide!

The launch of Burgervilles new, compostable ecotainer® soft drink cups and lids, in cooperation with our sustainability colleagues at International Paper and Coca-Cola, represents the last major component of our packaging waste stream to go compostable. The program isnt perfect yet, and we still have a few non-recyclable or compostable challenges ahead of us, like plastic and foil ketchup and dressing packs, but the soda cups were the last big component to divert out of the landfill!

The hands-on participation and feedback from everyone who eats and works in our restaurants is what really brings our composting, recycling and sustainable packaging system to life. Its a work in progress, so were interested in hearing what you think. Whats working about the program? Whats not working? What ideas do you have to make it easier for more people in our region and in the world to reduce waste and make a difference together by composting and recycling all we can?

Post comments, questions and …

]]>Were giddy with excitement here at Burgerville today with the official launch of our new, commercially compostable soda cups  especially since were the first restaurant chain of our type in the nation to launch them company-wide!

The launch of Burgervilles new, compostable ecotainer® soft drink cups and lids, in cooperation with our sustainability colleagues at International Paper and Coca-Cola, represents the last major component of our packaging waste stream to go compostable. The program isnt perfect yet, and we still have a few non-recyclable or compostable challenges ahead of us, like plastic and foil ketchup and dressing packs, but the soda cups were the last big component to divert out of the landfill!

The hands-on participation and feedback from everyone who eats and works in our restaurants is what really brings our composting, recycling and sustainable packaging system to life. Its a work in progress, so were interested in hearing what you think. Whats working about the program? Whats not working? What ideas do you have to make it easier for more people in our region and in the world to reduce waste and make a difference together by composting and recycling all we can?

Post comments, questions and brilliant ideas here, and join us on our composting, recycling and sustainable packaging journey! Well also be posting more blogs this month with updates on our program and answers to frequently asked questions, so stay tuned!

]]>http://www.burgerville.com/sustainable-business/new-compostable-soda-cups-and-lids-launch-at-burgerville/feed/0Dr. Temple Grandin Endorses Country Natural Beefhttp://www.burgerville.com/sustainable-business/dr-temple-grandin-endorses-country-natural-beef/
http://www.burgerville.com/sustainable-business/dr-temple-grandin-endorses-country-natural-beef/#commentsSat, 06 Feb 2010 00:46:21 +0000http://www.burgerville.com/?p=1625One of the great pleasures of my work is spending quality time with the local ranchers and farmers who produce food for the Burgerville table. Twice a year, the family rancher-owners who make up the Country Natural Beef cooperative, and who produce all of Burgervilles 100% natural beef, come together and Burgerville gets to participate. The ranchers start and close their business meetings in one big circle, and each ranching man, woman and child has an equal voice. They make all of their business decisions by consensus and from a shared vision of raising their animals in harmony with the land.

Pause with me and imagine this  a circle of independent, strong willed, western ranchers, sitting together in a circle, listening to each other, young and old, and making consensus decisions for the common good of their coop, the environment, their animals and their customers. Its the purest demonstration of democracy-in-action Ive ever experienced!

Over the past year, Burgerville has been collaborating with Country Natural Beef, Food Alliance, New Seasons Market and others on a next generation of animal welfare standards, as Country Natural Beef continuously improves and leads the industry. The cooperative has also been collaborating …

]]>One of the great pleasures of my work is spending quality time with the local ranchers and farmers who produce food for the Burgerville table. Twice a year, the family rancher-owners who make up the Country Natural Beef cooperative, and who produce all of Burgervilles 100% natural beef, come together and Burgerville gets to participate. The ranchers start and close their business meetings in one big circle, and each ranching man, woman and child has an equal voice. They make all of their business decisions by consensus and from a shared vision of raising their animals in harmony with the land.

Pause with me and imagine this  a circle of independent, strong willed, western ranchers, sitting together in a circle, listening to each other, young and old, and making consensus decisions for the common good of their coop, the environment, their animals and their customers. Its the purest demonstration of democracy-in-action Ive ever experienced!

Over the past year, Burgerville has been collaborating with Country Natural Beef, Food Alliance, New Seasons Market and others on a next generation of animal welfare standards, as Country Natural Beef continuously improves and leads the industry. The cooperative has also been collaborating with well known animal behaviorist Dr. Temple Grandin, who has officially endorsed their Raise Well animal welfare standards. A full-length film, titled TempleGrandin, which profiles her life story with Autism and showcases her contributions to revolutionizing the cattle industry, premieres on February 6 on HBO.

I got to meet Dr. Grandin in person last year and sit in on some her animal handling workshops. She has an amazing ability to help others think situations through from the animals point of view  even a city mouse like me. Heres a quote from Dr. Grandin in her own words on what makes the people and practices of Country Natural Beef so special:

The ranching families who form Country Natural Beef are really dedicated to producing beef in a humane, sustainable manner. When I went to the CNB annual meeting, I was impressed with how each rancher had an opportunity to voice their opinion on the guidelines They are hardworking, honest people who are close to the land, and they have enthusiastically implemented a three tier auditing process. This will help insure that the cattle are handled and raised according to high standards.

In addition to their work with experts like Dr. Grandin, all Country Natural Beef ranches are third party audited and certified sustainable by Food Alliance, the most comprehensive certification program for farms, ranches and food handlers for sustainable agricultural and facility management practices.

Watch Temple Grandin on HBO tomorrow night and learn about her story!

]]>http://www.burgerville.com/sustainable-business/dr-temple-grandin-endorses-country-natural-beef/feed/0Can One Person Really Make a Difference in Haiti?http://www.burgerville.com/sustainable-business/can-one-person-really-make-a-difference-in-haiti/
http://www.burgerville.com/sustainable-business/can-one-person-really-make-a-difference-in-haiti/#commentsTue, 26 Jan 2010 00:48:17 +0000http://www.burgerville.com/?p=1628haiti-handsYesterday the Associated Press reported over 150,000 victims have been buried since a 7.0 earthquake shook the island nation of Haiti almost two weeks ago. When a disasters toll reaches such a large scale, my mind struggles to come to terms with whats happened. I go through a series of personal aftershocks, trying to find meaning in the chaos, and to put faces to the numbers. Today I did this calculation:

If the world observed a minute of silence to honor each of the 150,000 confirmed lives lost, our silence would last over 104 days.

If we honored each life lost with an hour of silence, our mourning would span over 17 years.

As the full magnitude of what has happened sinks in, it can feel impossible that I, as just one person, can make any sort of meaningful impact in the face of such devastating loss.

This morning I read an article about 7 year old Charlie Simpson who raised over $100,000 for Haiti by organizing a bike-a-thon. What Im learning from Charlie is that one person really can make a world changing difference, and that it is through embracing our power as individuals and using our gifts for …

]]>haiti-handsYesterday the Associated Press reported over 150,000 victims have been buried since a 7.0 earthquake shook the island nation of Haiti almost two weeks ago. When a disasters toll reaches such a large scale, my mind struggles to come to terms with whats happened. I go through a series of personal aftershocks, trying to find meaning in the chaos, and to put faces to the numbers. Today I did this calculation:

If the world observed a minute of silence to honor each of the 150,000 confirmed lives lost, our silence would last over 104 days.

If we honored each life lost with an hour of silence, our mourning would span over 17 years.

As the full magnitude of what has happened sinks in, it can feel impossible that I, as just one person, can make any sort of meaningful impact in the face of such devastating loss.

This morning I read an article about 7 year old Charlie Simpson who raised over $100,000 for Haiti by organizing a bike-a-thon. What Im learning from Charlie is that one person really can make a world changing difference, and that it is through embracing our power as individuals and using our gifts for the common good that we will truly honor each individual human spirit our global community has lost.

At Burgerville, you can contribute to Medical Teams Internationals Haiti relief efforts by adding a donation to your order at the register or through the drive-through. Simply ask the cashier serving you to add a donation of any amount you are able to give to your transaction.

]]>http://www.burgerville.com/featured/middle/for-special-offers-follow-us/feed/0Coaching and Mentoring Serviceshttp://www.burgerville.com/sustainable-business/growing-community-leaders/coaching-and-mentoring-services-2/
http://www.burgerville.com/sustainable-business/growing-community-leaders/coaching-and-mentoring-services-2/#commentsTue, 08 Sep 2009 21:12:43 +0000http://www.burgerville.com/?p=1078Breaking through old habits and taking risks are necessary steps to developing essential leadership skills. Burgerville offers targeted development and mentoring programs to help employees create the future theyve dreamed about.…]]>Breaking through old habits and taking risks are necessary steps to developing essential leadership skills. Burgerville offers targeted development and mentoring programs to help employees create the future theyve dreamed about.
]]>http://www.burgerville.com/sustainable-business/growing-community-leaders/coaching-and-mentoring-services-2/feed/0Igniting Your Future Scholarship Programhttp://www.burgerville.com/sustainable-business/growing-community-leaders/igniting-your-future-scholarship-program/
http://www.burgerville.com/sustainable-business/growing-community-leaders/igniting-your-future-scholarship-program/#commentsTue, 08 Sep 2009 21:11:29 +0000http://www.burgerville.com/?p=1075The Igniting Your Future Scholarship Program was established in 2007 in honor of Jack Graves, a Burgerville employee for over three decades and currently serving as Burgervilles Chief Cultural Officer. Jacks vision for sustainable and thriving communities inspires those around him to live their dreams. Jack believes higher education is a catalyst for individuals to achieve the unimaginable, and to powerfully impact the world. To ignite the spirit of our employees and to strengthen the communities in which we serve, this annual scholarship program is designed to help finance higher education for current hourly employees of Burgerville and their dependents.…]]>The Igniting Your Future Scholarship Program was established in 2007 in honor of Jack Graves, a Burgerville employee for over three decades and currently serving as Burgervilles Chief Cultural Officer. Jacks vision for sustainable and thriving communities inspires those around him to live their dreams. Jack believes higher education is a catalyst for individuals to achieve the unimaginable, and to powerfully impact the world. To ignite the spirit of our employees and to strengthen the communities in which we serve, this annual scholarship program is designed to help finance higher education for current hourly employees of Burgerville and their dependents.
]]>http://www.burgerville.com/sustainable-business/growing-community-leaders/igniting-your-future-scholarship-program/feed/0Tuition Reimbursementhttp://www.burgerville.com/sustainable-business/growing-community-leaders/tuition-reimbursement-2/
http://www.burgerville.com/sustainable-business/growing-community-leaders/tuition-reimbursement-2/#commentsTue, 08 Sep 2009 21:10:43 +0000http://www.burgerville.com/?p=1073Lifelong learning is central to contributing our best and living our dreams. Thats why we offer a tuition reimbursement program to qualified employees. …]]>Lifelong learning is central to contributing our best and living our dreams. Thats why we offer a tuition reimbursement program to qualified employees.
]]>http://www.burgerville.com/sustainable-business/growing-community-leaders/tuition-reimbursement-2/feed/0Responsible Community Leadershiphttp://www.burgerville.com/sustainable-business/growing-community-leaders/responsible-community-leadership/
http://www.burgerville.com/sustainable-business/growing-community-leaders/responsible-community-leadership/#commentsTue, 08 Sep 2009 21:10:18 +0000http://www.burgerville.com/?p=1071Our Center for Responsible Community Leadership offers resources to employees and community members interested in developing their leadership skills and making a meaningful and lasting difference.…]]>Our Center for Responsible Community Leadership offers resources to employees and community members interested in developing their leadership skills and making a meaningful and lasting difference.
]]>http://www.burgerville.com/sustainable-business/growing-community-leaders/responsible-community-leadership/feed/0Affordable Healthcarehttp://www.burgerville.com/sustainable-business/growing-community-leaders/affordable-healthcare/
http://www.burgerville.com/sustainable-business/growing-community-leaders/affordable-healthcare/#commentsTue, 08 Sep 2009 21:09:24 +0000http://www.burgerville.com/?p=1069Good health is an essential element for individuals to thrive and contribute fully to the community. Burgerville offers comprehensive medical, dental and vision coverage for full and part-time hourly employees for about $30/month, paying more than 90% of the plan’s cost. With the security of healthcare, Burgerville employees know they can take care of themselves and their families. The return of our healthcare investment is evident in the dedication, innovation and service-oriented leadership of the talent we employ.…]]>Good health is an essential element for individuals to thrive and contribute fully to the community. Burgerville offers comprehensive medical, dental and vision coverage for full and part-time hourly employees for about $30/month, paying more than 90% of the plan’s cost. With the security of healthcare, Burgerville employees know they can take care of themselves and their families. The return of our healthcare investment is evident in the dedication, innovation and service-oriented leadership of the talent we employ.
]]>http://www.burgerville.com/sustainable-business/growing-community-leaders/affordable-healthcare/feed/0Partners for year-round itemshttp://www.burgerville.com/sustainable-business/partners/partners-for-year-round-items/
http://www.burgerville.com/sustainable-business/partners/partners-for-year-round-items/#commentsSat, 11 Apr 2009 23:35:22 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=223Chez Marie – vegetarian burgers
Lake Oswego, OR; www.chezmarie.com

]]>http://www.burgerville.com/sustainable-business/partners/partners-for-year-round-items/feed/0Visionaries wanted! Where do we want to be in 50 years?http://www.burgerville.com/sustainable-business/visionaries-wanted-where-do-we-want-to-be-in-50-years/
http://www.burgerville.com/sustainable-business/visionaries-wanted-where-do-we-want-to-be-in-50-years/#commentsWed, 26 Aug 2009 20:53:50 +0000http://www.burgerville.com/?p=973What do you imagine for our food system and our communities five years from now? Twenty years from now? Fifty years from now?

I?m an optimist at heart so, when I chew on big questions like these, what I imagine gets pretty Utopian pretty fast. What if all people have access to fresh, locally and sustainably produced food? What if every worker has access to affordable healthcare and day care? What if alternative forms of transportation today are mainstream tomorrow? What if every job is a green collar job? What if?

What I?m learning at Burgerville is that when we have the courage to dream big out loud, the more connected our big dreams turn out to be. We start seeing the connections and synergies between us, practical ideas emerge, and pretty soon we?re getting into action together toward a sustainable future.

Showcasing fresh, local ingredients, keeping as many dollars in our local food economy by building relationships and doing business with our neighbors, and serving the community have been at the core of Burgerville?s values since George Propstra opened the first restaurant in 1961.

Now, almost 50 years since serving the first fresh, never frozen hamburger to the first …

]]>What do you imagine for our food system and our communities five years from now? Twenty years from now? Fifty years from now?

I?m an optimist at heart so, when I chew on big questions like these, what I imagine gets pretty Utopian pretty fast. What if all people have access to fresh, locally and sustainably produced food? What if every worker has access to affordable healthcare and day care? What if alternative forms of transportation today are mainstream tomorrow? What if every job is a green collar job? What if?

What I?m learning at Burgerville is that when we have the courage to dream big out loud, the more connected our big dreams turn out to be. We start seeing the connections and synergies between us, practical ideas emerge, and pretty soon we?re getting into action together toward a sustainable future.

Showcasing fresh, local ingredients, keeping as many dollars in our local food economy by building relationships and doing business with our neighbors, and serving the community have been at the core of Burgerville?s values since George Propstra opened the first restaurant in 1961.

Now, almost 50 years since serving the first fresh, never frozen hamburger to the first Burgerville guest, we?re exploring what being a good corporate citizen looks like today and, in the spirit of dreaming big out loud together, we need your help.

What is our shared vision for our regional food system as a model of sustainability in the world? How will the vision we imagine together today inform the actions we take in the next twenty-four hours as individuals, in our families, at work, in our communities and as a region?

Praise song for struggle, praise song for the day.
Praise song for every hand-lettered sign,
The figuring-it-out at kitchen tables.

We intend for this new, sustainable space on our website to serve us all as a kitchen table, where people with diverse backgrounds, perspectives and ideas come to dream big out loud, gain visibility to and inspiration from the connections between us — and before we know it we?re all taking action together! We?ll use www.burgerville.com/sustainable-business to share our sustainable business vision and plans, update you on our progress, incorporate your ideas, and coordinate collective action.

Everyone is welcome at this kitchen table, and all of us together can do a lot more good than any one of us, so please share this invitation with your network of visionaries today!

Burgerville was selected by AOL users for the Best Burger in Portland, Oregon for 2008 for our great taste and use of high quality, local and seasonable ingredients.

Association of Oregon Recyclers, Recycler of the Year- Company/Organization

Burgerville was selected as a recipient of this years award.

Association of Washington Business Community Service Award for Helping People in Need.

Burgerville has been awarded the AWB saluted Burgerville for its continuing commitment to helping the community through numerous charitable organizations including: The Special Olympics, The United Way and the American Diabetes Association.

Burgerville received this award for its continued commitment to health care coverage for its employees.

Association of Washington Business Better Workplace Award for Job Training

Burgerville received this award for its commitment to employee job development and training programs.

American Psychological Association Best Practices Award

Burgerville received this award for its implementation of numerous programs that promote employee health and well-being including a comprehensive health care plan.…

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AOL Citys Best

Burgerville was selected by AOL users for the Best Burger in Portland, Oregon for 2008 for our great taste and use of high quality, local and seasonable ingredients.

Association of Oregon Recyclers, Recycler of the Year- Company/Organization

Burgerville was selected as a recipient of this years award.

Association of Washington Business Community Service Award for Helping People in Need.

Burgerville has been awarded the AWB saluted Burgerville for its continuing commitment to helping the community through numerous charitable organizations including: The Special Olympics, The United Way and the American Diabetes Association.

]]>http://www.burgerville.com/uncategorized/burgerville-events/feed/0Speaking Engagementshttp://www.burgerville.com/news-and-events/event-calendar/speaking-engagements/
http://www.burgerville.com/news-and-events/event-calendar/speaking-engagements/#commentsThu, 16 Apr 2009 20:46:07 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=372Burgerville participates in many speaking events that cover a wide range of topics such as our corporate-wide use of wind power, recycling of used cooking oil into biodiesel and our composting and recycling programs. Contact us if you are interested in engaging a Burgerville representative to speak at your event.…]]>Burgerville participates in many speaking events that cover a wide range of topics such as our corporate-wide use of wind power, recycling of used cooking oil into biodiesel and our composting and recycling programs. Contact us if you are interested in engaging a Burgerville representative to speak at your event.
]]>http://www.burgerville.com/news-and-events/event-calendar/speaking-engagements/feed/0Kids Meal Toyshttp://www.burgerville.com/kids/fun-stuff/kids-meal-toys-2/
http://www.burgerville.com/kids/fun-stuff/kids-meal-toys-2/#commentsSun, 12 Apr 2009 00:19:17 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=292We know that what your kids eat is important to you. But let’s face it, for kids it’s all about the fun.

That’s why we make sure that the toys in our Kids Meal bags are entertaining, while also creating an opportunity for you and your child to play together and maybe learn something new too!…

]]>We know that what your kids eat is important to you. But let’s face it, for kids it’s all about the fun.

That’s why we make sure that the toys in our Kids Meal bags are entertaining, while also creating an opportunity for you and your child to play together and maybe learn something new too!

]]>http://www.burgerville.com/kids/fun-stuff/kids-meal-toys-2/feed/0We Are What We Eathttp://www.burgerville.com/kids/we-are-what-we-eat/
http://www.burgerville.com/kids/we-are-what-we-eat/#commentsSun, 12 Apr 2009 00:18:09 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=290Healthy kids need healthy food to grow strong. Burgerville will cook your Kids Meal to order and serve it up with crisp apple slices and fresh, hormone-free milk.

]]>http://www.burgerville.com/kids/we-are-what-we-eat/feed/0Kids Mealshttp://www.burgerville.com/kids/kids-meals/
http://www.burgerville.com/kids/kids-meals/#commentsSun, 12 Apr 2009 00:16:40 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=286Burgerville’s Kids Meals are sized right, and filled with good food that’s prepared fresh when you order it. 100% Country Natural beef hamburgers, cheeseburgers and antibiotic-free chicken tenders, plus options such as French fries or apple slices and hormone-free milk. Or upgrade the beverage to a Burgerville real ice cream milkshake made with Sunshine Dairy-fresh milk or a smoothie made with YoCream nonfat frozen yogurt.…]]>Burgerville’s Kids Meals are sized right, and filled with good food that’s prepared fresh when you order it. 100% Country Natural beef hamburgers, cheeseburgers and antibiotic-free chicken tenders, plus options such as French fries or apple slices and hormone-free milk. Or upgrade the beverage to a Burgerville real ice cream milkshake made with Sunshine Dairy-fresh milk or a smoothie made with YoCream nonfat frozen yogurt.
]]>http://www.burgerville.com/kids/kids-meals/feed/0Information for Parentshttp://www.burgerville.com/kids/information-for-parents/
http://www.burgerville.com/kids/information-for-parents/#commentsSun, 12 Apr 2009 00:15:56 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=281Burgerville selects kids activities that foster family time, increase environmental knowledge and create meaningful and maybe surprising interactions between you and your child.…]]>Burgerville selects kids activities that foster family time, increase environmental knowledge and create meaningful and maybe surprising interactions between you and your child.
]]>http://www.burgerville.com/kids/information-for-parents/feed/0Rosemary Shoestring Potatoeshttp://www.burgerville.com/our-food/seasonal-and-limited-time/rosemary-shoestring-potatoes/
http://www.burgerville.com/our-food/seasonal-and-limited-time/rosemary-shoestring-potatoes/#commentsWed, 18 Feb 2015 00:14:38 +0000http://www.burgerville.com/?p=6367

]]>http://www.burgerville.com/our-food/nutrition-and-dietary-needs/seasonal-menu-nutrition-guide/feed/0Special Dietary Itemshttp://www.burgerville.com/our-food/nutrition-and-dietary-needs/special-dietary-items/
http://www.burgerville.com/our-food/nutrition-and-dietary-needs/special-dietary-items/#commentsSun, 12 Apr 2009 01:52:50 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=263If you have food allergies, please don’t hesitate to tell us! We’ll do what we can to accommodate your needs. Before you come into one of our restaurants, check out our ingredient and allergen information.

Udi’s Gluten-Free Buns are available at all locations.

For more information, please click on the Gluten-Free Ingredient Guide link below.

…]]>If you have food allergies, please don’t hesitate to tell us! We’ll do what we can to accommodate your needs. Before you come into one of our restaurants, check out our ingredient and allergen information.

Udi’s Gluten-Free Buns are available at all locations.

For more information, please click on the Gluten-Free Ingredient Guide link below.

]]>http://www.burgerville.com/sustainable-business/partners/wind-power-partners/feed/0People Developmenthttp://www.burgerville.com/sustainable-business/the-business-case/people-development-2/
http://www.burgerville.com/sustainable-business/the-business-case/people-development-2/#commentsSat, 11 Apr 2009 23:28:01 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=215Central to the heart of the company, Burgerville people are at the center of what allows our company to live its values to their fullest extent. Without strong, vibrant, healthy people, there can be no healthy family or healthy community. At Burgerville, we believe in developing people throughout our organization. Leading and thriving in the midst of change calls for alert, reflective and creative people – people who are flexible in the face of change and who bring their spirit and imagination to bear on the problems and issues at hand. By growing their leadership abilities, employees learn how to powerfully manage change and serve with love no matter the circumstances they encounter. Leadership at this level contributes innovation and creates sustainable impact, which grows our business and serves our community.

An example:

Burgerville believes a commitment to each employee’s leadership development allows for an employee to fully contribute their creativity and their passion in their daily work. It is this investment in people development that has allowed the company to innovate in ways that create business value and are good for the community. An excellent example of an employee who made an innovative contribution as a result of Burgerville’s …

]]>Central to the heart of the company, Burgerville people are at the center of what allows our company to live its values to their fullest extent. Without strong, vibrant, healthy people, there can be no healthy family or healthy community. At Burgerville, we believe in developing people throughout our organization. Leading and thriving in the midst of change calls for alert, reflective and creative people – people who are flexible in the face of change and who bring their spirit and imagination to bear on the problems and issues at hand. By growing their leadership abilities, employees learn how to powerfully manage change and serve with love no matter the circumstances they encounter. Leadership at this level contributes innovation and creates sustainable impact, which grows our business and serves our community.

An example:

Burgerville believes a commitment to each employee’s leadership development allows for an employee to fully contribute their creativity and their passion in their daily work. It is this investment in people development that has allowed the company to innovate in ways that create business value and are good for the community. An excellent example of an employee who made an innovative contribution as a result of Burgerville’s culture and development is Amaranth Wilson. Ms. Wilson was key in the development of the expanded Burgerville recycling and composting pilot program. Wilson worked as an assistant restaurant manager and was empowered to contribute her personal passion and commitment to the environment to develop a pilot program and train others to make the program a success.

]]>http://www.burgerville.com/sustainable-business/the-business-case/people-development-2/feed/0Wind Powerhttp://www.burgerville.com/sustainable-business/the-business-case/wind-power/
http://www.burgerville.com/sustainable-business/the-business-case/wind-power/#commentsSat, 11 Apr 2009 23:26:40 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=213From the beginning, it has been Burgerville’s intention to demonstrate the regional value of sustainable business practices so that other local partners, colleagues, peers, employees and guests could see the return in making a similar commitment. Wind technology has come a long way since the early 1970s, and Burgerville has been at the forefront of adopting this in each of their restaurants and corporate headquarters. Burgerville’s executive leadership team personally enrolled in a renewable energy program with their local utility provider and later had a company meeting during which representatives from three different utility companies further educated the management team and encouraged implementation within their restaurant teams, families and friends.

Burgerville purchases 100 percent renewable wind power credits equal to the total electricity use in 40 Burgerville locations and its corporate headquarters.

Burgerville purchases its renewable “clean” wind power from large-scale wind farms located throughout the region, and the company only purchases wind power from energy providers that are environmentally sensitive to their locales. The slow-motion, large windmills create a significant amount of energy while also being animal friendly. Many businesses and individuals throughout the community have joined Burgerville in its pledge to alternative sustainable practices by adopting wind power. …

]]>From the beginning, it has been Burgerville’s intention to demonstrate the regional value of sustainable business practices so that other local partners, colleagues, peers, employees and guests could see the return in making a similar commitment. Wind technology has come a long way since the early 1970s, and Burgerville has been at the forefront of adopting this in each of their restaurants and corporate headquarters. Burgerville’s executive leadership team personally enrolled in a renewable energy program with their local utility provider and later had a company meeting during which representatives from three different utility companies further educated the management team and encouraged implementation within their restaurant teams, families and friends.

Burgerville purchases 100 percent renewable wind power credits equal to the total electricity use in 40 Burgerville locations and its corporate headquarters.

Burgerville purchases its renewable “clean” wind power from large-scale wind farms located throughout the region, and the company only purchases wind power from energy providers that are environmentally sensitive to their locales. The slow-motion, large windmills create a significant amount of energy while also being animal friendly. Many businesses and individuals throughout the community have joined Burgerville in its pledge to alternative sustainable practices by adopting wind power. Wind power represents the opportunity to help preserve natural resources and sustain clean rivers, vital forests, abundant wildlife and clean air, all in the interest of healthy, thriving communities.

In 2007, we delivered 53,000 gallons of cooking oil to refineries for recycling. The oil was converted locally into approximately 39,750 gallons of biodiesel for use by diesel-powered commercial trucks and cars.…

In 2007, we delivered 53,000 gallons of cooking oil to refineries for recycling. The oil was converted locally into approximately 39,750 gallons of biodiesel for use by diesel-powered commercial trucks and cars.

In a time when most companies were cutting back on healthcare for employees, Burgerville took a bold step in the other direction. In January 2006, the company introduced new healthcare packages for hourly employees and their families that decreased the employees’ premium costs. These packages are unique in that Burgerville contributes more than 90 percent of the cost of both its hourly employees’ and their dependents’ healthcare plan, following through on its commitment to ensure that the company’s employees are healthy and well.

We offer an affordable healthcare package (full medical, dental, vision, and life) for hourly employees as well as our salaried employees. After six months of employment, hourly employees who work an average of 25 hours per week are eligible to enroll in the plan, starting as low as $30 per month for individual coverage . “We are not aware of another restaurant company doing this,” stated Jack Graves, chief cultural officer for Burgerville. In fact, according to PayScale, Inc., a leading provider of online compensation information with access to accurate data for both employees and employers, 60 percent of those working in the quick service restaurant (QSR) field do not have any form of medical insurance.

…

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In a time when most companies were cutting back on healthcare for employees, Burgerville took a bold step in the other direction. In January 2006, the company introduced new healthcare packages for hourly employees and their families that decreased the employees’ premium costs. These packages are unique in that Burgerville contributes more than 90 percent of the cost of both its hourly employees’ and their dependents’ healthcare plan, following through on its commitment to ensure that the company’s employees are healthy and well.

We offer an affordable healthcare package (full medical, dental, vision, and life) for hourly employees as well as our salaried employees. After six months of employment, hourly employees who work an average of 25 hours per week are eligible to enroll in the plan, starting as low as $30 per month for individual coverage . “We are not aware of another restaurant company doing this,” stated Jack Graves, chief cultural officer for Burgerville. In fact, according to PayScale, Inc., a leading provider of online compensation information with access to accurate data for both employees and employers, 60 percent of those working in the quick service restaurant (QSR) field do not have any form of medical insurance.

]]>http://www.burgerville.com/sustainable-business/the-business-case/affordable-employee-health-care-initiative/feed/0Recycling & Composting Programhttp://www.burgerville.com/sustainable-business/the-business-case/employee-led-recycling-composting-program/
http://www.burgerville.com/sustainable-business/the-business-case/employee-led-recycling-composting-program/#commentsSat, 11 Apr 2009 23:24:24 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=206Composting and recycling waste is good business and good for our community. We compost food waste in the kitchens of our restaurants that have access to compost hauling. Our food waste compost is turned into nutrient-rich compost sold at local retailers for home and business gardens. In addition, DeSantis Landscapes, collects leaves and debris from our restaurants and home office and creates compost that is used back on our properties to nourish the soil and feed our plants and trees.

Restaurants recycle everything from paper to plastic to glass to tin. Even our menu boards are printed on recyclable paper or plastic materials. We’ve found materials accepted for recycling differs by municipality. Over 75% of our packaging is taken out of our restaurants. If you take our milkshake and smoothie cups or salad containers to go, please check with your local municipality about the availability of recycling these materials.

We continue to work with local municipalities, our packaging providers, and waste haulers to find the best solutions for diverting waste from landfills.

The Portland’s Office of Sustainable Development has found that 75% of waste generation comes from the business sector. It’s easy to see that businesses can make a …

]]>Composting and recycling waste is good business and good for our community. We compost food waste in the kitchens of our restaurants that have access to compost hauling. Our food waste compost is turned into nutrient-rich compost sold at local retailers for home and business gardens. In addition, DeSantis Landscapes, collects leaves and debris from our restaurants and home office and creates compost that is used back on our properties to nourish the soil and feed our plants and trees.

Restaurants recycle everything from paper to plastic to glass to tin. Even our menu boards are printed on recyclable paper or plastic materials. We’ve found materials accepted for recycling differs by municipality. Over 75% of our packaging is taken out of our restaurants. If you take our milkshake and smoothie cups or salad containers to go, please check with your local municipality about the availability of recycling these materials.

We continue to work with local municipalities, our packaging providers, and waste haulers to find the best solutions for diverting waste from landfills.

The Portland’s Office of Sustainable Development has found that 75% of waste generation comes from the business sector. It’s easy to see that businesses can make a big impact in reducing waste. For more information on improving your workplace recycling and composting program, visit http://www.recycleatwork.com or call Metro Recycling Information Center at (503) 234-3000.

Commercial Composting Pilot Program

In 2007 Burgerville piloted an employee-led Recycling and Composting program across our entire chain. Our goal was that all 40 restaurants be fully recycling and composting in 2008, diverting 85% of all our waste from the landfill. By leading as an early adopter of commercial composting, we learned many things in this pilot program. Five-years later, in summer 2012, we adapted our composting pilot program to best serve our restaurants, our company, our communities, and our guests.

Here are few of the things we learned:

• The packaging industry has been ahead of the infrastructure to support their innovations
• The infrastructure to accept compostable packaging varies from municipality to municipality
• The variety of material used in packaging, and the variations that exist (each needing a different solution for disposal), prevent an effective sorting system
• Cross-contamination of PLA corn-based plastics in the non-PLA plastics recycling stream is causing issues
• Over 75% of our packaging leaves our restaurants, and even with the expansion of residential composting in 2011, Guests do not have a solution for composting packaging materials from home
• The transition to home composting of food waste in the Portland metro area has brought new complexities to our area composting facilities

We will continue to pilot innovations, and to work in partnership with cities, municipalities and packaging companies to create sustainable solutions for diverting waste from landfills.

]]>http://www.burgerville.com/sustainable-business/the-business-case/employee-led-recycling-composting-program/feed/0Local Farms and Rancheshttp://www.burgerville.com/sustainable-business/thriving-communities/local-farms-and-ranches/
http://www.burgerville.com/sustainable-business/thriving-communities/local-farms-and-ranches/#commentsSat, 11 Apr 2009 23:09:43 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=199We take great care in choosing the farms and ranches with which we partner. We strive for the highest quality, humane animal care practices and sustainable land management practices. We seek out ingredients that are fresh and full of flavor.

Seasonal items are one way we leverage the bounty of the region in a sustainable way. We use foods at their peak flavor, and work to reduce the amount of transportation needed to move food from one place to the other.

Food suppliers and menu items are evaluated on an ongoing basis, and at times we change menu items if we feel that we cannot provide the product in a sustainable way.

Are you interested in partnering with us to provide a fresh, local, sustainable experience to our guests? Become a Burgerville supplier. Download PDF application form and fax it to (360) 694-9114, Attn. Supply Chain Management
(We would like to know some more about how you see the products you represent directly strengthening Burgervilles Fresh, Local, Sustainable brand. Sharing this kind of information will help us serve you and Burgerville in determining the best next step for both of us. Thanks in advance. We look forward to learning more …

]]>We take great care in choosing the farms and ranches with which we partner. We strive for the highest quality, humane animal care practices and sustainable land management practices. We seek out ingredients that are fresh and full of flavor.

Seasonal items are one way we leverage the bounty of the region in a sustainable way. We use foods at their peak flavor, and work to reduce the amount of transportation needed to move food from one place to the other.

Food suppliers and menu items are evaluated on an ongoing basis, and at times we change menu items if we feel that we cannot provide the product in a sustainable way.

Are you interested in partnering with us to provide a fresh, local, sustainable experience to our guests? Become a Burgerville supplier. Download PDF application form and fax it to (360) 694-9114, Attn. Supply Chain Management
(We would like to know some more about how you see the products you represent directly strengthening Burgervilles Fresh, Local, Sustainable brand. Sharing this kind of information will help us serve you and Burgerville in determining the best next step for both of us. Thanks in advance. We look forward to learning more about how you see your products fitting in with the Burgerville brand. Contact us.)

]]>http://www.burgerville.com/sustainable-business/thriving-communities/local-farms-and-ranches/feed/0Composting and Recyclinghttp://www.burgerville.com/sustainable-business/thriving-communities/composting-and-recycling/
http://www.burgerville.com/sustainable-business/thriving-communities/composting-and-recycling/#commentsSat, 11 Apr 2009 23:09:08 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=197In 2007, Burgerville launched an employee-led composting and recycling program that will be in place in all 39 restaurants by the end of 2008. The goal is to reduce the volume of restaurant-generated waste that goes to local landfills by 85%. To reach that goal,, employees at each restaurant determine how and what to compost and recycle, and work with the program manager to coordinate training and managing the separate waste pickups. The organic waste is transformed into nutrient-rich material that becomes available for use in gardens and fields. Paper, plastic and metals are recycled into numerous products.…]]>In 2007, Burgerville launched an employee-led composting and recycling program that will be in place in all 39 restaurants by the end of 2008. The goal is to reduce the volume of restaurant-generated waste that goes to local landfills by 85%. To reach that goal,, employees at each restaurant determine how and what to compost and recycle, and work with the program manager to coordinate training and managing the separate waste pickups. The organic waste is transformed into nutrient-rich material that becomes available for use in gardens and fields. Paper, plastic and metals are recycled into numerous products.
]]>http://www.burgerville.com/sustainable-business/thriving-communities/composting-and-recycling/feed/0Renewable Energyhttp://www.burgerville.com/sustainable-business/thriving-communities/renewable-energy/
http://www.burgerville.com/sustainable-business/thriving-communities/renewable-energy/#commentsSat, 11 Apr 2009 23:08:48 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=195Burgerville purchases renewable wind power credits equal to 100% of the energy used in all our restaurants. This not only helps create a renewable energy source but it also supports rural communities in which generating wind power is a new source of revenue.

In January 2006, Burgerville began recycling all of its used trans fat free cooking oil to be converted to biodiesel. Currently our cooking oil recycling contributes 3,400 gallons of biodiesel monthly. We also saved oil pick-up fees. The oil pick-up and biodiesel conversion are handled by local Oregon companies, which keeps the dollars and the biodiesel right here in our region.…

]]>Burgerville purchases renewable wind power credits equal to 100% of the energy used in all our restaurants. This not only helps create a renewable energy source but it also supports rural communities in which generating wind power is a new source of revenue.

In January 2006, Burgerville began recycling all of its used trans fat free cooking oil to be converted to biodiesel. Currently our cooking oil recycling contributes 3,400 gallons of biodiesel monthly. We also saved oil pick-up fees. The oil pick-up and biodiesel conversion are handled by local Oregon companies, which keeps the dollars and the biodiesel right here in our region.

]]>http://www.burgerville.com/sustainable-business/thriving-communities/renewable-energy/feed/0Center for Community Leadershiphttp://www.burgerville.com/sustainable-business/people-development/center-for-community-leadership/
http://www.burgerville.com/sustainable-business/people-development/center-for-community-leadership/#commentsSat, 11 Apr 2009 23:01:39 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=189An endeavor thats dear to the heart of Burgervilles Chairman Tom Mears, the Center develops leaders to serve communities from the heart and make a lasting difference. Expansion plans include offering leadership workshops open to the community.…]]>An endeavor thats dear to the heart of Burgervilles Chairman Tom Mears, the Center develops leaders to serve communities from the heart and make a lasting difference. Expansion plans include offering leadership workshops open to the community.
]]>http://www.burgerville.com/sustainable-business/people-development/center-for-community-leadership/feed/0Coaching and Mentoring Serviceshttp://www.burgerville.com/sustainable-business/people-development/coaching-and-mentoring-services/
http://www.burgerville.com/sustainable-business/people-development/coaching-and-mentoring-services/#commentsSat, 11 Apr 2009 23:01:15 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=187Breaking through old habits and taking risks is a necessary step to developing essential leadership skills. Burgerville offers targeted development and mentoring programs to help employees create the future theyve dreamed about.…]]>Breaking through old habits and taking risks is a necessary step to developing essential leadership skills. Burgerville offers targeted development and mentoring programs to help employees create the future theyve dreamed about.
]]>http://www.burgerville.com/sustainable-business/people-development/coaching-and-mentoring-services/feed/0Tuition Reimbursementhttp://www.burgerville.com/sustainable-business/people-development/tuition-reimbursement/
http://www.burgerville.com/sustainable-business/people-development/tuition-reimbursement/#commentsSat, 11 Apr 2009 23:00:39 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=185Seeking new skills and pushing personal limits is important to help grow tomorrows leaders. Burgerville offers a tuition reimbursement program to qualified employees for coursework.…]]>Seeking new skills and pushing personal limits is important to help grow tomorrows leaders. Burgerville offers a tuition reimbursement program to qualified employees for coursework.
]]>http://www.burgerville.com/sustainable-business/people-development/tuition-reimbursement/feed/0Original Burgerville Spreadhttp://www.burgerville.com/merchandise/original-burgerville-spread/
http://www.burgerville.com/merchandise/original-burgerville-spread/#commentsSat, 11 Apr 2009 22:47:05 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=157Original Burgerville Spread adds the signature flavor guests love to any of the food you make at home. Our Original Spread comes in a convenient 16 oz. jar. Delicious on burgers, sandwiches vegetables and as a dipping sauce, or experiment to find your own favorite.

Price $3.99 + tax (if applicable) & shipping.…

]]>Original Burgerville Spread adds the signature flavor guests love to any of the food you make at home. Our Original Spread comes in a convenient 16 oz. jar. Delicious on burgers, sandwiches vegetables and as a dipping sauce, or experiment to find your own favorite.

Price $3.99 + tax (if applicable) & shipping.

]]>http://www.burgerville.com/merchandise/original-burgerville-spread/feed/0Gift Cardshttp://www.burgerville.com/merchandise/gift-cards/
http://www.burgerville.com/merchandise/gift-cards/#commentsSat, 11 Apr 2009 22:46:42 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=155A Burgerville Gift Card is a fresh, local, sustainable gift, perfect for birthdays, holidays and celebrations. $5 minimum purchase.…]]>A Burgerville Gift Card is a fresh, local, sustainable gift, perfect for birthdays, holidays and celebrations. $5 minimum purchase.
]]>http://www.burgerville.com/merchandise/gift-cards/feed/0Pepper Bacon Cheeseburgerhttp://www.burgerville.com/our-food/signature-items/pepper-bacon-cheeseburger/
http://www.burgerville.com/our-food/signature-items/pepper-bacon-cheeseburger/#commentsSat, 11 Apr 2009 23:49:46 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=254Fresh, 100% Country Natural Beef, Tillamook® Cheddar Cheese, two slices of Pepper Bacon, fresh green leaf Lettuce and Tomato.…]]>Fresh, 100% Country Natural Beef, Tillamook® Cheddar Cheese, two slices of Pepper Bacon, fresh green leaf Lettuce and Tomato.
]]>http://www.burgerville.com/our-food/signature-items/pepper-bacon-cheeseburger/feed/0Partnershttp://www.burgerville.com/about-us/partners/
http://www.burgerville.com/about-us/partners/#commentsSat, 11 Apr 2009 22:01:43 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=142Suppliers, energy partners, ranches and farms. Learn more about our supply chain of collaborators that share our values.…]]>Suppliers, energy partners, ranches and farms. Learn more about our supply chain of collaborators that share our values.
]]>http://www.burgerville.com/about-us/partners/feed/0Careershttp://www.burgerville.com/about-us/careers/
http://www.burgerville.com/about-us/careers/#commentsSat, 11 Apr 2009 22:01:19 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=140Are you an enthusiastic people person, committed to making a difference each and every day? Burgerville could be an ideal place for you to work. See available opportunities.…]]>Are you an enthusiastic people person, committed to making a difference each and every day? Burgerville could be an ideal place for you to work. See available opportunities.
]]>http://www.burgerville.com/about-us/careers/feed/0Our Peoplehttp://www.burgerville.com/about-us/our-people/
http://www.burgerville.com/about-us/our-people/#commentsSat, 11 Apr 2009 22:00:57 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=138Central to the heart of the company, Burgerville people are at the center of what allows our company to live its values to their fullest extent. Without strong, vibrant, healthy people, there can be no healthy family or healthy community. At Burgerville, we believe in developing people throughout our organization. Leading and thriving in the midst of change calls for alert, reflective and creative people who are flexible in the face of change and who bring their spirit and imagination to bear on the problems and issues at hand. By growing their leadership abilities, employees learn how to powerfully manage change and serve with love no matter the circumstances they encounter. Leadership at this level contributes innovation and creates sustainable impact, which grows our business and serves our community.…]]>Central to the heart of the company, Burgerville people are at the center of what allows our company to live its values to their fullest extent. Without strong, vibrant, healthy people, there can be no healthy family or healthy community. At Burgerville, we believe in developing people throughout our organization. Leading and thriving in the midst of change calls for alert, reflective and creative people who are flexible in the face of change and who bring their spirit and imagination to bear on the problems and issues at hand. By growing their leadership abilities, employees learn how to powerfully manage change and serve with love no matter the circumstances they encounter. Leadership at this level contributes innovation and creates sustainable impact, which grows our business and serves our community.
]]>http://www.burgerville.com/about-us/our-people/feed/0Company Profilehttp://www.burgerville.com/about-us/company-profile/
http://www.burgerville.com/about-us/company-profile/#commentsSat, 11 Apr 2009 22:00:41 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=136Since 1961, Burgerville has been committed to serving fresh food and doing business locally. Read more about how we got started…]]>Since 1961, Burgerville has been committed to serving fresh food and doing business locally. Read more about how we got started
]]>http://www.burgerville.com/about-us/company-profile/feed/0Kyle Deanhttp://www.burgerville.com/about-us/our-people/kyle-dean/
http://www.burgerville.com/about-us/our-people/kyle-dean/#commentsSat, 11 Apr 2009 22:07:01 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=151Chief Financial Officer, Burgerville

As Burgerville’s Chief Financial Officer, Kyle Dean is responsible for managing the company’s financial data, financial planning and record-keeping, as well as financial reporting to upper management. Dean also develops innovative ways to partner with the company’s suppliers, economic development entities and the banking community. Internally, he is leading accountability initiatives that will help people quantify their results and contributions to Burgerville’s financial structure.

Dean joined the company in February, 2006 as the financial controller where he supervised cash flow management within the company. Prior to his work with The Holland, Dean spent six years in the hospitality industry with Westin Hotels and Resorts and nearly 10 years with Columbia Helicopters, Inc., where he served as a senior accountant, business analyst and senior financial analyst.…

]]>Chief Financial Officer, Burgerville

As Burgerville’s Chief Financial Officer, Kyle Dean is responsible for managing the company’s financial data, financial planning and record-keeping, as well as financial reporting to upper management. Dean also develops innovative ways to partner with the company’s suppliers, economic development entities and the banking community. Internally, he is leading accountability initiatives that will help people quantify their results and contributions to Burgerville’s financial structure.

Dean joined the company in February, 2006 as the financial controller where he supervised cash flow management within the company. Prior to his work with The Holland, Dean spent six years in the hospitality industry with Westin Hotels and Resorts and nearly 10 years with Columbia Helicopters, Inc., where he served as a senior accountant, business analyst and senior financial analyst.

Janice Williams is the Chief Operations Officer for Burgerville. Williams’ responsibilities include accountability for restaurant performance and all resources that impact the operation of each of the company’s 40 restaurants in Oregon and Southwest Washington.

Since joining The Holland, Inc., parent company of Burgerville, in 1984 Williams has become an integral part of the company’s executive team and is a driving force behind the Training and Development Center. Williams recently led the creation of Burgerville’s Center for Responsible Community Leadership (CRCL) where she redesigned the company’s management curriculum and training programs. As chief talent officer, Williams was responsible for the strategic process of Burgerville’s workforce productivity. Her role included attracting, training and deploying the best talent throughout the company.

Williams has held the positions of Assistant Manager, General Manager, Portfolio Manager and Director of Professional Development.

Williams holds a Bachelor of Science degree from Marylhurst University.…

]]>Chief Operations Officer, Burgerville

Janice Williams is the Chief Operations Officer for Burgerville. Williams’ responsibilities include accountability for restaurant performance and all resources that impact the operation of each of the company’s 40 restaurants in Oregon and Southwest Washington.

Since joining The Holland, Inc., parent company of Burgerville, in 1984 Williams has become an integral part of the company’s executive team and is a driving force behind the Training and Development Center. Williams recently led the creation of Burgerville’s Center for Responsible Community Leadership (CRCL) where she redesigned the company’s management curriculum and training programs. As chief talent officer, Williams was responsible for the strategic process of Burgerville’s workforce productivity. Her role included attracting, training and deploying the best talent throughout the company.

Williams has held the positions of Assistant Manager, General Manager, Portfolio Manager and Director of Professional Development.

Williams holds a Bachelor of Science degree from Marylhurst University.

]]>http://www.burgerville.com/about-us/our-people/janice-williams/feed/0Mission & Culturehttp://www.burgerville.com/about-us/mission-culture/
http://www.burgerville.com/about-us/mission-culture/#commentsSat, 11 Apr 2009 21:58:55 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=134Our Mission, “Serve With Love,” guides every business decision we make, and it inspires us to continually look for ways to serve our guests better and make a greater contribution to our communities. Learn more.…]]>Our Mission, “Serve With Love,” guides every business decision we make, and it inspires us to continually look for ways to serve our guests better and make a greater contribution to our communities. Learn more.
]]>http://www.burgerville.com/about-us/mission-culture/feed/0Culturehttp://www.burgerville.com/about-us/mission-and-culture/culture/
http://www.burgerville.com/about-us/mission-and-culture/culture/#commentsSat, 11 Apr 2009 20:43:17 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=124At Burgerville, we believe in investing in peoples growth and development. Our business culture is grounded in our mission, Serve With Love. We focus on growing our peoples leadership abilities in all areas of the company. We have seen the return on investment in developing people to powerfully manage change, contribute fully and serve others while sustainably growing the business.

Business culture development work has paid off. Burgerville has experienced double-digit growth in the last two years due in part to the culture development work we initiated in early 2006. This work developed greater cultural alignment among our leadership, including developing collaborative and risk-taking abilities that resulted in innovative business decisions, such as reducing costs of employee health care while increasing benefits, which has paid off.…

]]>At Burgerville, we believe in investing in peoples growth and development. Our business culture is grounded in our mission, Serve With Love. We focus on growing our peoples leadership abilities in all areas of the company. We have seen the return on investment in developing people to powerfully manage change, contribute fully and serve others while sustainably growing the business.

Business culture development work has paid off. Burgerville has experienced double-digit growth in the last two years due in part to the culture development work we initiated in early 2006. This work developed greater cultural alignment among our leadership, including developing collaborative and risk-taking abilities that resulted in innovative business decisions, such as reducing costs of employee health care while increasing benefits, which has paid off.

]]>http://www.burgerville.com/about-us/mission-and-culture/culture/feed/0Fresh, Local, Sustainablehttp://www.burgerville.com/about-us/mission-and-culture/fresh-local-sustainable/
http://www.burgerville.com/about-us/mission-and-culture/fresh-local-sustainable/#commentsSat, 11 Apr 2009 20:42:51 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=122Burgerville continually looks for ways to deepen our commitment to Fresh, Local, Sustainable practices. We live this commitment through our partnerships with local businesses, farms and producers. Learn more.…]]>Burgerville continually looks for ways to deepen our commitment to Fresh, Local, Sustainable practices. We live this commitment through our partnerships with local businesses, farms and producers. Learn more.
]]>http://www.burgerville.com/about-us/mission-and-culture/fresh-local-sustainable/feed/0Missionhttp://www.burgerville.com/about-us/mission-and-culture/mission/
http://www.burgerville.com/about-us/mission-and-culture/mission/#commentsSat, 11 Apr 2009 20:42:22 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=120Our mission, Serve With Love is about choosing to be the difference with each other and our guests. When you visit us, we commit to serving you from our mission with our actions. You can count on us to be the difference and:

Reach out

Start a conversation

Share a smile

Create a memory

Inspire hope

…]]>Our mission, Serve With Love is about choosing to be the difference with each other and our guests. When you visit us, we commit to serving you from our mission with our actions. You can count on us to be the difference and:

Reach out

Start a conversation

Share a smile

Create a memory

Inspire hope

]]>http://www.burgerville.com/about-us/mission-and-culture/mission/feed/0Historyhttp://www.burgerville.com/about-us/company-profile/history/
http://www.burgerville.com/about-us/company-profile/history/#commentsSat, 11 Apr 2009 20:30:52 +0000http://yaxnet.com/clients/gb/burgerville/website/wordpress/?p=106Jacob Propstra, a Dutch immigrant, founded The Holland Creamery in Vancouver, Washington, in 1922. His son George opened the first Burgerville USA in 1961 in Vancouver.

George never forgot his roots, always insisting that Burgerville serve fresh food purchased from local businesses, businesses just like his dad’s creamery. Today the family’s proud tradition is carried on by George Propstra’s son-in-law, Tom Mears, chairman of The Holland, Inc.

Now 1,500 employees strong, Burgerville restaurants remain committed to serving guests great-tasting food and being a valuable member of the communities where we live and work.…

]]>Jacob Propstra, a Dutch immigrant, founded The Holland Creamery in Vancouver, Washington, in 1922. His son George opened the first Burgerville USA in 1961 in Vancouver.

George never forgot his roots, always insisting that Burgerville serve fresh food purchased from local businesses, businesses just like his dad’s creamery. Today the family’s proud tradition is carried on by George Propstra’s son-in-law, Tom Mears, chairman of The Holland, Inc.

Now 1,500 employees strong, Burgerville restaurants remain committed to serving guests great-tasting food and being a valuable member of the communities where we live and work.

Jack Graves created the role of chief cultural officer for The Holland, Inc. in 2004. His responsibilities include serving as a steward of the company’s mission and culture, as a liaison between The Holland’s vendor partners and internal teams and ensuring that the company’s initiatives such as providing affordable health care and its commitment to sustainability are met. Graves also serves as the historian for The Holland and ensures that the company’s vision is fully integrated throughout the organization.

Graves joined The Holland in 1976 as general manager of the Burgerville in Centralia, WA. Before creating the role of chief cultural officer, Graves held the position of vice president of Burgerville operations.

Prior to joining The Holland, Graves spent more than three years with Arby’s restaurant where he served as general manager.

A true visionary of the industry, Graves has spent more than 30 years in the Quick Service Restaurant industry. He has won several sales awards and is committed to the implementation of sustainable practices and affordable health care for all employees. Throughout his career Graves has spoken on various industry panels and at the Sustainable Business Forum in Portland.…

]]>Chief Cultural Officer, Burgerville

Jack Graves created the role of chief cultural officer for The Holland, Inc. in 2004. His responsibilities include serving as a steward of the company’s mission and culture, as a liaison between The Holland’s vendor partners and internal teams and ensuring that the company’s initiatives such as providing affordable health care and its commitment to sustainability are met. Graves also serves as the historian for The Holland and ensures that the company’s vision is fully integrated throughout the organization.

Graves joined The Holland in 1976 as general manager of the Burgerville in Centralia, WA. Before creating the role of chief cultural officer, Graves held the position of vice president of Burgerville operations.

Prior to joining The Holland, Graves spent more than three years with Arby’s restaurant where he served as general manager.

A true visionary of the industry, Graves has spent more than 30 years in the Quick Service Restaurant industry. He has won several sales awards and is committed to the implementation of sustainable practices and affordable health care for all employees. Throughout his career Graves has spoken on various industry panels and at the Sustainable Business Forum in Portland.

Jeff Harvey is president and CEO of Burgerville. Since 2004, Jeff has been gearing up the company to take bold steps to become a stronger player in the food industry and to become a significant influence in how business can be responsible and sustainable in all aspects, including people, profitability and community. Jeff has played an integral role in achieving double-digit sales growth in 2006 and 2007 and, with Tom, has developed a chief operating team and leadership team that have a proven track record in growing the company.

Prior to joining The Holland, Inc. in 2004, Harvey held senior executive-level positions with Energy Conversion Devices as Senior Vice President of Marketing and also served as the Director of Product Management for Chevron Texaco.

He received his Bachelor of Science degree in Electrical Engineering from Oregon State University.…

]]>President and CEO, Burgerville

Jeff Harvey is president and CEO of Burgerville. Since 2004, Jeff has been gearing up the company to take bold steps to become a stronger player in the food industry and to become a significant influence in how business can be responsible and sustainable in all aspects, including people, profitability and community. Jeff has played an integral role in achieving double-digit sales growth in 2006 and 2007 and, with Tom, has developed a chief operating team and leadership team that have a proven track record in growing the company.

Prior to joining The Holland, Inc. in 2004, Harvey held senior executive-level positions with Energy Conversion Devices as Senior Vice President of Marketing and also served as the Director of Product Management for Chevron Texaco.

He received his Bachelor of Science degree in Electrical Engineering from Oregon State University.

Tom Mears is chairman of The Holland, Inc. Under Mears’ leadership, The Holland, Inc. has grown from a small restaurant company to a premiere provider of the Pacific Northwest’s dining experience.

Mears is the driving force behind Burgerville’s mission-led philosophy of “Serve with Love,” which is the foundation of the company’s goals for conducting food and business operations in a sustainable manner. He was integral in the creation of the new Burgerville concept and expanded The Holland’s subsidiaries to include the Beaches and Noodlin’ restaurants.

Mears joined The Holland’s management program in 1966 and in 1967, he became the manager of the first Burgerville in Portland, OR. He spent the next 16 years at Burgerville in management and executive positions, before becoming president/chief executive officer in 1982. In January 2008, Mears became the Chairman of The Holland Inc. and turned over operation of Burgerville to Jeff Harvey as President/Chief Executive Officer.

He serves on a number of community boards including the Vancouver School District Foundation, the First Independent Bank, Community Choices 2010 and Identity Clark County.

Mears earned his bachelor’s degree in mathematics from the University of Washington in 1964. In 2002, Mears was inducted into …

]]>Chairman, The Holland, Inc.

Tom Mears is chairman of The Holland, Inc. Under Mears’ leadership, The Holland, Inc. has grown from a small restaurant company to a premiere provider of the Pacific Northwest’s dining experience.

Mears is the driving force behind Burgerville’s mission-led philosophy of “Serve with Love,” which is the foundation of the company’s goals for conducting food and business operations in a sustainable manner. He was integral in the creation of the new Burgerville concept and expanded The Holland’s subsidiaries to include the Beaches and Noodlin’ restaurants.

Mears joined The Holland’s management program in 1966 and in 1967, he became the manager of the first Burgerville in Portland, OR. He spent the next 16 years at Burgerville in management and executive positions, before becoming president/chief executive officer in 1982. In January 2008, Mears became the Chairman of The Holland Inc. and turned over operation of Burgerville to Jeff Harvey as President/Chief Executive Officer.

He serves on a number of community boards including the Vancouver School District Foundation, the First Independent Bank, Community Choices 2010 and Identity Clark County.

Mears earned his bachelor’s degree in mathematics from the University of Washington in 1964. In 2002, Mears was inducted into the Oregon Restaurant Association Hall of Fame and was selected as the 2007 recipient of the national Trendsetter Award.